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Ingredients
US|METRIC
4 SERVINGS
- 750 grams butternut squash (peeled and cubed)
- 6 Tbsp. olive oil
- 2 tsp. cumin seeds (ground)
- 2 tsp. coriander seeds (ground)
- 2 garlic cloves (minced)
- 2 Tbsp. tomato paste
- 1 can tomatoes (cubed)
- 1/2 tsp. chipotle powder (smoked)
- 1 tsp. paprika
- 1 onion (chopped)
- 1 red bell pepper (cubed)
- 1 carrot (cubed)
- 1 tsp. dried oregano
- 1 can kidney beans (drained and rinsed)
- 150 grams sweetcorn (frozen)
- 2 Tbsp. pickled jalapeño peppers
- 4 corn tortillas (mine were 20cm in diameter)
- 400 grams sour cream
- 200 grams cheddar cheese (grated)
- sea salt
- black pepper
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